Mashed Potato, Cheddar & Chive Waffles

When I was a growing up, mashed potatoes were served for dinner several times a week.  When Mom had made too many potatoes, she would often make “potato pancakes”.  It was a creative and economical way to use up the leftovers by creating something that looked totally new.

I tried to make potato pancakes several times throughout the years, but they never turned out just right.  Unfortunately, Mom had never had a recipe so I was never able to duplicate them. When I recently saw a recipe using leftover potatoes in a waffle maker, I was hopeful that this might work.

Some of my past failures included a pancake that turned out too soft to hold together.  Using a waffle iron really makes the perfect texture. The outside is crisp, while the inside is soft & fluffy.  Adding cheese & chives really jazzes up the flavor, too. These potato waffles are a delicious dinner time side dish, or would make a great side for a breakfast or brunch menu.

AM Pics 096Ingredients:

  • 4 tablespoons salted butter
  • 1/4 cup buttermilk
  • 2 large eggs
  • 2 cups mashed potatoes
  • 3 tablespoons chopped chives
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup cheddar cheese, grated


Melt butter in a small saucepan over medium-low heat.  As the butter melts it will begin to crackle and pop. Continue to cook the butter until the crackling subsides and the butter begins to brown a bit.  The butter will smell nutty.

Immediately transfer the browned butter into a medium bowl.

Whisk in buttermilk and eggs until thoroughly combined.

Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.

In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.

Add the dry ingredients to the wet ingredients.

Use a spoon to mix until all of the flour is thoroughly combined, (do not over mix).

Heat a waffle iron and grease if necessary.

Dollop batter (about 1/4 cup per waffle) into the waffle iron.

Cook until golden on each side.

The amount of time depends on your waffle iron.  Remove waffles from  the iron and place on a cooling rack to rest.  The cooling rack will keep the waffles from getting soggy on the bottom as they cool.

Just before serving the waffles, turn oven to the broiler setting.  Place waffles on a baking sheet and top with cheddar cheese.  Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute.

Remove from the oven, sprinkle with remaining chives and serve warm.

Serves 4

Recipe adapted from: Joy the Baker

One comment

Comments are closed.